In large pot, bring 12 Cups water to boil.

Add dehydrated vegetables, butter, spices and bullion to the pot.

Stir and reduce heat to simmer, then cook until vegetables are tender, about 1 hour.

In separate bowl, put in the powdered milk and corn starch, add 2 Cups of warm water, and whisk to blend well.

Add milk mixture to soup pot, stir to blend well.

Turn flame to medium-low, stirring constantly. When soup begins to boil, reduce to simmer and stir until liquid begins to thicken slightly.

Variations: If you happen to have a few small cans of chopped clams, you can throw that in. Or, you can add ham bone, chunks of leftover ham, fried bacon pieces, or Spam.